Fresh Shrimp in Tamarind Soup | A Sour and Comforting Filipino Dish!

Hi guys! So today, I just want to share something really simple but super special for me.

I used real tamarind. Like, the actual tamarind pods that you have to boil, mash, and strain.

It’s a bit more work, but oh my goodness… the taste is just on another level. You know that natural sourness that makes you go “aaahhh, so good!”? That’s it. Totally worth it.

How I Cooked the Sinigang.

I know some of you might be curious, so let me quickly tell you how I made it:

Boil the Tamarind: I washed a bunch of tamarind pods, boiled them until they softened, then mashed and strained them to get that pure sour juice. That’s your natural sinigang base.

Start the Soup: In a separate pot, I boiled water, added onions, a pies of ginger and tomatoes, and let them simmer.

Add Vegetables: I put in radish first (since it cooks longer),then string beans. Just let them soften up.

Pour the Tamarind Juice. Slowly add the tamarind juice. Taste as you go so the sourness is just right.

Season. A little fish sauce or salt, then I dropped in two long green chilies for that nice aroma.

Add the Shrimp.
Once the vegetables were almost done, I gently added the shrimp. They cook super fast—just a couple of minutes until they turn pink.

Last Touch. Toss in the water spinach leaves, turn off the heat, cover the pot, and let the steam do the rest.

And that’s it! A simple, classic sinigang—done the old-fashioned way.

Fast forward, the sinigang’s ready. I call him to the table, ready to dig in. But before I could even sit down, Drexuz says, “Auntie, let’s pray first.” And right there, he held my hand and said, “Thank You, Lord, for this food and for Auntie Camille who cooked it. Amen.”

When I served it, Drexuz took one sip of the broth and went, ou know that kind of compliment from a kid? It’s honest. It made all the effort so worth it.

We both ended up eating more rice than usual because it was just that comforting.

But honestly, what I’ll remember most from that day isn’t just the taste—it’s that moment of prayer of our niece, a 3 year old boy that give us a little reminder that sometimes the simplest meals, when shared with people you love, become the best ones.

So yeah, that’s my sinigang story today. Next time you’re thinking of cooking sinigang, try using fresh tamarind. Yes, it’s a bit more work than using a packet, but it’s also more rewarding—not just for the flavor but for the whole experience.